在自然发酵的酸甜西瓜中描述风味特征和微生物群体动态
Lin Zhang1, Dengcheng Li2, Lijuan Zhou2
1School of Food Science and Engineering, Hainan University, Haikou 570228, China; Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Haikou 570228, China; Key Laboratory of Tropical Agricultural Products Processing Technology of Haikou, Haikou 570228, China.
Food research international (Ottawa, Ont.)
|November 1, 2025
概括
这项研究揭示了发酵酸西瓜 (DFSW) 独特的味背后的微生物和化学驱动因素. 确定了关键的细菌和代谢途径,为优化这种传统中国食物提供了洞察力.
科学领域:
- 食品科学 食品科学 食品科学
- 微生物学 微生物学
- 生物技术是生物技术.
背景情况:
- 发酵酸西瓜 (DFSW) 是一种传统的中国食品,具有独特的味.
- DFSW的微生物动力学和风味形成机制尚不清楚.
研究的目的:
- 研究DFSW发酵过程中的微生物群体结构和挥发性风味化合物.
- 为了阐明在DFSW中负责风味发展的代谢途径.
主要方法:
- 多omics方法,包括HS-SPME-GC-MS和元基因组测序.
- 对物理化学性质,挥发性化合物和微生物社区结构的分析.
主要成果:
- 鉴定出p-cresol,酸,乙醇,甲酸和乙烯酸乙酸是主要的风味化合物,p-cresol有助于产生刺鼻的气味.
- 利莫西拉ctobacillus,Lactiplantibacillus和Lactobacillus占微生物群体的83%以上,并且与风味生产有关.
- 微生物碳水化合物和氨基酸代谢,特别是氨酸和L-氨代谢用于p-cresol合成,对于风味的发展至关重要.
结论:
- 该研究确定了DFSW发酵中的关键微生物参与者和代谢途径.
- 结果为DFSW生产的生物技术优化提供了洞察力,以保持一致的风味和稳定性.
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